Bacteria
FBIs
Temp.
Storage
Sources
100

bacteria needs what to survive

What is a food source (nutrients)

100
you get this by eating raw meat
What is salmonella
100
what is the dangerous temp level called
What is the danger zone
100

what is on the top shelf of the fridge

What are RTE (ready to eat) foods

Fruits & Vegetables

100

Examples of Physical Hazards/Contaminants

Hair, fingernails, bandage, etc.

200
It uses this to grow in foods
What is moisture
200
what can you get by leaving food at room temperature too long
What is staph
200
keep hot foods...
What is hot
200

what is on the second shelf?

What is RAW Seafood/fish (swims)

200

where does Norovirus come from

What is conntaminated water

300
some need what to survive
What is oxygen
300
Is found in raw/uncooked beef or unpasteurized milk
What is ecoli
300
keep cold foods...
What is cold
300

what is on shelf 3

What is WHOLE raw meat (beef, pork, deer...etc.) WALKS

300

Where does chemical contaminants/hazards come from

What are cleaners, sanitizers, herbicides, pesticides, etc.

400
more time in what makes it more dangerous
What is tempeature danger zone
400
oral fecal contact
What is hepititas a
400
keep cold foods below what temp
What is 40f
400

what is on shelf 4

What is GROUND meat (beef, pork, deer, elk...etc.) WALKS

400

Examples of biological contaminants/hazards 

What are bacteria, viruses, fungi, and parasites

500
grows best in foods with what
What is little or no acidity
500
Found in contaminated water or ready-to-eat-food
What is norovirus
500
hot foods above what temp
What is 140f
500

what is on the bottom shelf?

What is poultry (chicken, turkey, duck, goose...etc.) FLYS

500

What are examples of food allergens 

What are peanuts, shellfish, fish, dairy products, wheat, nuts, soy, eggs, etc.

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